Thursday, May 13, 2010

Nutritionist - Strawberry Cucumber Salad

Strawberry & Cucumber Salad
Yield 4 servings
• 4 Cups hulled strawberries,
• 2 Tbsp. thinly sliced fresh basil
• 2 Tsps. balsamic vinegar
1 Tsp. sugar
• 2 Medium cucumbers, peeled,
halved lengthwise, seeded, and
thinly sliced
• 1 Tsp freshly squeezed lemon
• 1/4 Tsp. salt
• 1/4 Tsp. ground black pepper
Nutritional information for 1.5
cup serving:
Calories 49, Fat 0.5 gm,
Fiber 3 gm, Cholesterol 0 mg,
Sodium 150 mg

Combine the first four
ingredients together in a large
bowl, and toss gently to coat.
Cover and chill for one hour
(optional). Combine cucumbers
and juice; toss to coat. Add
cucumber mixture, salt, and
pepper to strawberry mixture;
toss gently together.
Serve immediately. Enjoy!
Ask the Dietitian County of Los Angeles 09

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